How to make it
5 steps. Take it one step at a time.
Heat about 1 cup of oil
Heat about 1 cup of oil in a large skillet over medium-high heat. Add the plantain chunks and fry for about 10-15 minutes, turning occasionally, until they are golden and soft throughout.
15 minTransfer the fried plantains
Transfer the fried plantains to a large bowl or a 'batán' (wooden mortar). While hot, mash them thoroughly with a masher or the back of a large spoon until a thick dough forms.
Add the butter and salt
Add the butter (or lard) and salt to the mashed plantains. Knead briefly until the fat is fully incorporated and the dough is pliable.
Divide the dough
Divide the dough into 8 equal portions. Take one portion, form it into a ball, and make a hole in the center. Fill the hole with cheese and/or pork cracklings, then seal the dough around the filling to reform the ball.
For a crispier exterior, return the formed balls
For a crispier exterior, return the formed balls to the hot oil for 2-3 minutes per side until they develop a crunchy golden crust. Serve immediately while hot.
5 min
A little kitchen wisdom
For the best results, mash the plantains while they are still hot to ensure a smooth, cohesive dough. You can use either queso fresco for a traditional salty bite or mozzarella for a gooey cheese pull.
